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Complete Product Details

Whole dried fava beans retain their skin and require soaking before use, but hold their shape even after prolonged cooking.

Cooking instructions

Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 45-60 minutes until tender. Refreshing the water during cooking will remove more of the natural tannins from the bean skins and give a more subtle flavour.

Notes on Cooking Dried Pulses

Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.

Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.

Cooked pulses can be used immediately or frozen for later use.

Ingredients

Fava Beans (Broad Beans)

Allergy information

No Allergens

Typical values

Per 100g

Energy

1181kJ (282kcal)

Fat

2g

of which saturates

0.4g

Carbohydrate

27.9g

of which sugars

2.1g

Fibre

30g

Protein

23.1g

Salt

0g

Fava Beans are also a good source of Phosphorus, Copper and Manganese, and a very good source of Folate.

Delicious, nutritious and good for the soil, fava beans are a variety of broad bean, Vicia faba, left to ripen and dry before harvest. They’re also known as field beans, horse beans, Windsor beans or ful.

Britain's original bean, fava beans have been grown and eaten here since the Iron Age.

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